Soursop kills cancer cells in the body
Soursop: It has a white flower with a very pleasing scent, especially in the morning, is about 7.9 to 12 inches long, prickly, heart-shaped, yellow-green fruit, which can have a mass of up to 6.8 kg, the taste is like a combination of strawberry and pineapple, with tart flavor, with an underlying creamy white edible pulp resemble to coconut or banana flesh, with some fiber, and a core of indigestible, black seeds.The fruits are taken from the tree when they are mature and left to ripen in a dark corner, where they will be used when fully ripe.
Soursop cultivation: The plant is grown as a commercial crop, upright, flowering, evergreen tree, about 5 to 6 meters in height, with large glossy, dark green leaves, native to the areas of high humidity and relatively warm winters in Mexico, Cuba, Central America, the Caribbean, South America, Sub-Saharan Africa, and countries which lie near the tropics. Now it is also grown in Southeast Asia, Pacific Islands and Philippines. Some limited production occurs as far north as southern Florida within USDA zone 10, for local consumption.
Common names of Soursop: . In the Ga language of Ghana, it is called aluguntugui, in Spanish, guanabana, graviola (Portuguese), in French, corossol, adunu, (Acholi), sorsaka, (Papiamento), Brazilian pawpaw, guyabano, guanavana, toge-banreisi, durian benggala, nangka blanda, sirsak, zuurzak nangka londa. In Malayalam, it is called mullaatha, literally thorny custard apple, in India, shul-ram-fal and hanuman-fal.
Parts used: All parts of the Soursop tree including the bark, leaves, roots, fruit and fruit-seeds are used in natural medicine in the tropics.
Traditional uses: The sweet pulp is eaten ripe or used to make juice, candies, sorbets, and ice cream flavorings.In Mexico and Columbia, it is the only ingredient to make desserts, beverages, juices, ice creams and smoothies. Leaf is also used in tenderizing meat.In Indonesia, Malaysia, Philippines, Singapore, Sri Lanka, Burma, Indian state of Goa, a popular sweet dessert, dodol, is made with coconut milk, jaggery, and rice flour. It is a sticky and thick sweet,and it takes up to 9 hours to cook.Dodol commonly served during festivals such as Eid ul Fitr and Eid al Adha in Muslim countries.
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